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There is this odd rectangular with rounded edges flatbread (soft, not crackery) that I used to buy at Sam's Club. I've also seen it somewhere at Central Market, Walmart, or numerous other stores...but haven't found it anywhere now. It comes in a cellophane wrapper that I seem to remember says something close to "natural" on it? It also used to have this wheat-like symbol on it somewhere, maybe. It was divided longitudinally into these weird strips, as well. I really miss it, and am trying to see if I can remember what it is or the name of it!

Thank you SO much. <3

Flatout Flatbread, perhaps? I use it as pizza crusts sometimes, and it does also come in weirdly shaped strips that look like they were cut with giant pinking shears!

Sounds like it could be lavash.
http://parthenonfoods.com/lavash-bread-p-2978.html

http://www.foodsubs.com/Flatbread.html

Maybe it's foccacia or some kind of bread stick? Did it look like this one?
http://www.samsclub.com/sams/shop/produ ... rod4400010

It looked very similar to that, but it was plain! Something like this: http://s3-media1.ak.yelpcdn.com/bphoto/ ... rybA/l.jpg, but with a less crispy texture and a more fluffy nature. Unfortunately it's not the flatout, and I'm not sure if it's quite lavash--it's a bit thicker than most of those that I've seen at stores.

I think you might be referring to "Afgan bread", although it is similar to lavash bread (in Arabic) or Lafa bread (in Hebrew).

Yeah. Hard to tell for sure, but that looks thicker than foccacia. Looks more like a baguette or hoagie roll. Here's Sam's Artisan Fresh selection. http://www.samsclub.com/sams/shop/categ ... ction=push

Afghan bread, perfect, thank you!

I've looked through all of the entire bread sections at the Sam's and Walmart sites, but couldn't locate it, but thank you so much for the links.

Wait, wait! THIS is it: http://2.bp.blogspot.com/-X6aEF4rLRmQ/T ... 040042.JPG! That's it--but it was a completely different, US brand--ahh, I really am dying to find that bread. It was so great. I'm wondering what brand it was that I saw at a regular store, however, very interesting! If anyone knows, please let me know--I'd love to find it yet again.

They still sell this at the Sams I shop at in Austin, Texas. I'll look at it when I am there next and see what the brand is, unless someone else posts it first.

fulenn

There are no words for the degree to which I'm cheering right now. I actually found the brand--Dallas Gourmet, I think! Fortunately, even if it's not in my stores, I can have it shipped, so that's fantastic. Thank you!!

Hmm, the ingredients are just refined flours, water, yeast, and salt. I'm wondering if I can actually make a recipe for this with a gluten free flour and still have it taste delicious.

Would anyone know how this is baked, or what amounts of yeast might work? You're all amazing--I'm ordering just now.

(I apologize for the copious use of smilies...it's been such a longtime holiday favorite of ours. )

It's basically naan. Most of the recipes for Afghani nan I saw online used either milk or egg and had at least a little bit of oil. I found this recipe you might be able to adapt. If I made it, I'd use soy yogurt and omit the oil/butter. Soy milk might work, too, without adding the bit of tang that yogurt brings. I think soy milk and yogurt help make flatbreads softer. YMMV You can just use plain water, if you prefer. I don't know about the GF flour thing. If you have a GF flour mixture that you like and use a lot, go ahead and try it. If you need to, you could switch the yeast for baking powder. I don't do GF, so I don't know if one or the other of those is preferable with the non-wheat GF flours. You can bake this in the oven or in a skillet or griddle on your stovetop. Cast iron is good because it holds heat so well. If you have a long cast iron grill, you could put it in the oven and bake the bread on that. In Afghanistan I guess this bread is often baked on the the wall of the oven. It's made in various sizes. So you could make smaller or larger ones, depending on how you want to use them.

http://globaltableadventure.com/2010/02 ... breadnaan/

That's just one recipe to give you an idea. You can always google and find others.

Nope, it's only supposed to use flour, yeast, salt, and water. ;P It's not at all naan...it's just flat like it, but thanks anyway. I do hate how so many traditional cultural foods have different recipes for the same names...but ah well.

It's baked in a wood oven, I believe--but I don't have a wood oven. ;P I'll have to stick to my regular oven, hmmm.

Well, I found a good recipe for Barbari bread that appears similar to a recipe that could be used for this Afghan bread. http://www.1001recipe.com/recipes/food/barbari_bread/

It sounds very simple, and I'll give it a try without corn and with gluten free substitutions. Maybe...it IS Barbari bread, but who knows what to call it!

That looks like a good recipe. (I've seen it before. I just checked, and I actually have it saved in my files. ) If you try it, let us know how your GF version turns out. Many here avoid gluten and might be interested.

Small world! I'll give a few people a blind taste test with the gluten free version to see how it turned out--my tastes are notoriously unreliable these days, I love gluten free food. I'll let you all know!

In Australia a popular flatbread is Lebanese bread. It's sold in packets of seven adding up to in all about 450g (about a pound). It comes in white and wholemeal and at many places they sell these for a dollar or so.
I occasionally buy the wholemeal variety. That's good value seeing the only ingredients are wholemeal flour, salt, water and yeast.
I stuff one of the large flatbreads with veggies just as you would a tortilla.
See here for the types of bread I've mentioned;

http://www.mebfoods.com.au/khobz.html